June 26, 2010 in chicken
One of my favorite movies is Julie and Julia. I’m not sure why I like it because I find Julie to be unlikable and whiny and just… annoying. Anyway, my favorite scene in the movie is the cobb salad lunch. Julie goes out with 3 of her snooty friends and all of them order a cobb salad without one thing or another. I think my daily viewing of the movie is what inspired this sandwich.
For this sandwich I made some blue cheese mayo, baked some skinless chicken, baked some bacon (so the pieces stayed flat), sliced tomatoes & avocado, and tossed some romaine in a vinaigrette. I also used some country white deli rolls that were sent to me from Foodbuzz. Egg is traditionally used in a cobb salad too but I wasn’t sure how I felt about it on a sandwich.
These were delicious. Even after we ran out of chicken, I was having sandwiches because the flavors are that good. I love the vinaigrette on the romaine, it was a nice change from plain lettuce on a sandwich.
Two years ago: Crunchy Thai Noodle Salad
Chicken Cobb Sandwiches
cooked chicken, sliced
bacon, cooked until crisp
1 tomato, sliced
1 avocado, sliced
romaine lettuce, chopped
vinaigrette (recipe follows)
Combine mayo and blue cheese to taste. Spread on toasted sandwich rolls. Assemble sandwiches however you wish.
from Bobby Flay
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 clove garlic, finely chopped
1/4 teaspoon sugar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil
Whisk together the vinegar, lemon juice, mustard, garlic, sugar, salt, pepper and oil in a small bowl. Cover and refrigerate for at least 30 minutes before using to allow the flavors to meld.
Just before assembling the burgers, place the romaine in a medium bowl and toss with the vinaigrette.